Golden toad-in-the-hole on a wire rack

Toad-in-the-hole in 4 easy steps

  • 1
  • 2
  • 3
  • 4
  • 5
(143 ratings)

Prep: 20 mins Cook: 45 mins - 50 mins


Serves 4

A British classic. Meaty sausages enveloped in crispy batter, plus, a special onion gravy to really top it off. We think it's better than mum's!

Nutrition and extra info

  • Easily doubled / halved

Nutrition: per serving

  • kcal520
  • fat31g
  • saturates9g
  • carbs37g
  • sugars11g
  • fibre2g
  • protein25g
  • salt2.22g
Save to My Good Food
Please sign in or register to save recipes.


  • 210g plain flour, plus a spoonful
  • 1 tsp English mustard powder
  • 4 eggs
  • 400ml milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 4 thyme sprigs, leaves only


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 8 plain pork sausages
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 onions, peeled and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tsp soft brown sugar
  • 500ml beef stock


  1. Make the batter: Heat oven to 200C/fan 180C/gas 7. Tip 210g plain flour into a large mixing bowl and stir in 1 tsp English mustard powder with a good pinch of salt. Make a well in the centre, crack in 4 eggs, then pour in a little from 400ml milk. Whisk the mixture, gradually incorporating some of the flour, until you have a smooth batter in the well. Now add a bit more milk and continue stirring until all the milk and flour has been mixed together.

  2. The batter is ready: You should now have a smooth, lump-free batter that is the consistency of double cream. Stir in the leaves from 4 thyme sprigs, then tip the batter back into the jug you measured your milk in, for easier pouring later on. Use scissors to snip the links between 8 plain pork sausages, then drop them into a 20 x 30cm roasting tin. Add 1 tbsp sunflower oil, tossing the sausages in it to thoroughly coat the base of the tin, then roast in the oven for 15 mins.

  3. Cook the batter: Take the hot tray from the oven, then quickly pour in the batter – it should sizzle and bubble a little when it first hits the hot fat. Put it back into the oven, then bake for 40 mins until the batter is cooked through, well risen and crisp. Check it after 40 minutes, cover loosely with foil if it is browning too much. If you poke the tip of a knife into the batter in the middle of the tray it should be set, not sticky or runny.

  4. Make the gravy: Soften 2 sliced onions with 1 tbsp sunflower oil in a large non-stick frying pan for about 20 mins, stirring often, until they are golden brown. Sprinkle in 1 tsp soft brown sugar for the final 5 mins. Add a spoonful of plain flour, then cook, constantly stirring, for 2 mins, so it coats the onions and there is no dry flour left. Gradually pour in 500ml beef stock, stirring well to make a smooth sauce. Bubble for 4-5 mins to thicken, then season. Cut the toad-in-the-hole into large wedges and serve with the gravy spooned over.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Jan, 2015
Worst recipe ever! Burnt sausages, undercooked pudding with no rise whatsoever. 2 disappointed kiddies here
paulmayo's picture
22nd Jan, 2015
Agree with many of the comments posted - recipe doesn't work - undercooked pudding mostly!! Should avoid and try elsewhere! :-(
11th Jan, 2015
Sorry, this results in over-cooked sausages. They don't need 15 mins pre cooking. Total cooking time for the sausages including in the batter is 55 minutes. Just crazy. Why not just heat some oil, toss the sausages, pop back in the oven for a couple of minutes then add the batter and cook for 20 to 25 minutes? Works every time.
27th Dec, 2014
Really surprised to read people's comments about this recipe. Just made it and it turned out perfectly - light, fluffy Yorkshire and tasty onion gravy!
23rd Dec, 2014
Both my partner and I have tried this recipe and it worked for neither of us. The timings don't seem to work as the sausages are ready before the batter, resulting in either frazzled sausages or undercooked pudding. The gravy on the other hand is delicious but a different toad in the hole recipe is needed.
3rd Dec, 2014
Well I also wish I had checked out the comments. I was sure I had made this before but clearly not - it is as described previously. Too much milk in the batter makes for a burnt top and mush underneath. Such a shame as this was my daughters birthday meal. Don't do it!!
3rd Dec, 2014
I should have read the comments - I would have chosen another recipe. I had reservations but with 4 stars I assumed it would be fine. It was not! The batter sizzled as it hit the tin but that's as far as it goes really, barely risen by the time it was due out. Despite liberal oiling it was also stuck in the tin, as well as being overdone on top. The middle was just undercooked mush. The gravy was rather insipid. I have cooked the sausage and stuffing toad in the hole from this site and would recommend it. This, I would not.
3rd Nov, 2014
I have just cooked this meal, my 8 year old lad and my husband both really enjoyed it. I made sure oven was hot, cooked 6 Tesco Finest Cumberland sausages in the oil for the 15 mins. I used the quantities given although at this stage questioned the amount of liquid and read reviews but decided to go with it. As the sausages were quite fat the batter came about 4/5 to the top leaving them slightly exposed. With this in mind at half time I put the tray (10ins x 8 ins) onto the shelf below to prevent burning. End result was crispy on top, a lovely consistently throughout and came out perfect from the tin. Jolly good and filling meal, served with a few new potatoes and cauliflower/broccoli. +++
28th Oct, 2014
Not sure why so many people are slating this recipe, I made it last weekend and the family loved it, it worked perfectly, it is now my son's favorite dish.
20th Oct, 2014
DO NOT USE THIS RECIPE. This was disgusting. How exactly do you get Yorkshire pudding wrong? How do you get sausages wrong? Hell, gravy granules and freeze dried onions would be better than the onion gravy recipe given here! This is inedible! Very, very disappointed that I am having to toss all of this in the bin. This recipe is so bad that I may not ever use this site again.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?